Sourcream Berry Muffins Recipe

5 5 6
Sourcream Berry Muffins Recipe
Sourcream Berry Muffins Recipe photo by Taste of Home
Publisher Photo

Sourcream Berry Muffins Recipe

Read Reviews
5 5 6
Publisher Photo
Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh or frozen raspberries or blueberries
  • 2 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla.
Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking. Yield: about 1 dozen.
Editor's Note: If using frozen berries, do not thaw before using. Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla. Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Berry Cream Muffins in The Taste of Home Cookbook 2006, p437

Nutritional Facts

1 each: 241 calories, 12g fat (3g saturated fat), 42mg cholesterol, 162mg sodium, 30g carbohydrate (15g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh or frozen raspberries or blueberries
  • 2 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened.
  2. Fill greased muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
  3. Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla.
  4. Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking. Yield: about 1 dozen.
Editor's Note: If using frozen berries, do not thaw before using. Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla. Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Berry Cream Muffins in The Taste of Home Cookbook 2006, p437

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSourcream Berry Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mom2lauren User ID: 7407229 252894
Reviewed Aug. 19, 2016

"Wonderful recipe. As a Volunteer Field Editor, I enjoy testing recipes. This one is a keeper. I doubled the recipe and subbed in 1/2 applesauce for the amount of oil called for. They have a nice fine crumb and were enjoyed by my family!"

MY REVIEW
[email protected] User ID: 5774466 242133
Reviewed Jan. 20, 2016

"Excellent!!! Made the raspberry ones substituting plain greek yogurt for the sour cream. Since I freeze berries all summer long this will now be my go-to muffin recipe...... so many possibilities.... thanks for sharing!!!!"

MY REVIEW
kleinsasser1966 User ID: 7496695 72450
Reviewed Jul. 4, 2014

"These muffins were by far the best I ever baked and I bake a lot of taste of home recipes .and I did half blueberry and half raspberry .Thanks for sharing this recipe"

MY REVIEW
Islander82 User ID: 6834594 107720
Reviewed Sep. 14, 2012

"These muffins are so delicious!!! I often substitute plain greek yogurt when I don't have sour cream. They are also really tasty with raspberries if you feel like changing it up."

MY REVIEW
LouannPearson User ID: 4534435 80241
Reviewed Mar. 16, 2012

"I make these all the time! They are the very best muffins I have ever had. My friends at work ask me to make those muffins with the Blueberries and raspberries in them. Awsome!!!"

Loading Image